HSP 101 - Principles of Food Preparation

Institution:

Connecticut State Community College Gateway

Subject:

Description:

Introduces basic concepts and methods of cooking in all facets of food service operation. Lectures, demonstrations, and hands-on experience in food production will be used. In the food lab, students will learn proper methods of broiling, grilling, sauteing, roasting, and baking, using examples of meat, fish, poultry, and vegetables. Students will learn meat and fish fabrication, proper knife skills, tool and equipment use, weights, measures, and recipe conversion. Menu planning, purchasing, and the serving of food will be covered. Prerequisite: MAT* 075 or sufficient score on the mathematics placement test.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.gwcc.commnet.edu/

Phone Number:

(203) 285-2000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

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